Hmmm. I'd like it without the lettuce, LOL, or the vinaigrette! Rob, my longlost sister, I'm like you. I want lots of veggies and fruit in my salads. I find they are usually a pile of lettuce topped with meat (usually fried and breaded), cheese, fried croutons or some crunchy strips and a ton of dressing. I don't know why people think ording a salad is healthy, those darned things are loaded with fat, carbs and calories. I could eat a burger for less than that! It does sound like Panera Bread, though. I do like Panera Bread, mostly because I can get a cup of soup and a chunk of bread plus an apple. Their desserts always look far better than they actually taste, though Bud and Makayla always want one and their bagels are so big that half of one is all I can eat for breakfast. I guess that's good I get at least two meals and a snack to share with Cooper out of a bagel. I haven't been to one in at least a year, I'm only assuming they haven't changed... Annie

So what did you have? I love chicken Francaise...this is a good basic recipe from Epicurious although I usually wing it and I like the sliced lemon added to the pan. Yield: Makes 4 servings ingredients 4 large skinless boneless chicken breast halves (2 pounds total) 1/2 cup vegetable oil 1 cup all-purpose flour 3/4 teaspoon salt 1/2 teaspoon black pepper 3 large eggs 1/2 stick (1/4 cup) unsalted butter 1/2 cup dry white wine 1/2 cup low-sodium chicken broth 3 tablespoons fresh lemon juice plus 1 whole lemon, thinly sliced 1/4 cup chopped fresh flat-leaf parsley preparation Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner. Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices.

Apricot Cookies Servings: 24 Ingredients: 1 cup butter 1 cup white sugar 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1 teaspoon vanilla extract 1 cup apricot preserves 1/3 cup confectioners' sugar for decoration Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Cream the butter and sugar in a medium size mixing bowl. Mix flour, baking powder, salt, egg and vanilla extract into the butter-sugar mixture. Cool dough in the refrigerator for 1 hour. 3. On a lightly floured surface roll dough out to 1/4 inch thick. Cut the dough into rounds with a round cookie cutter or glass. Using the tip of a teaspoon place a small drop of apricot preserves into the middle of the circle. Brush edges with water and fold the dough over so that the cookie is in the shape of a half moon; seal edges Arrange on ungreased cookie sheets. 4. Bake for 8 to 12 minutes, or until golden brown. Dust the cookies with powdered sugar while still hot. Sue

There's a Sesame Chicken with Mushrooms & a Sesame Chicken salad recipe at the Betty Crocker site. Look & see if one might be from that book. Here is a link that might be useful: Sesame Chicken